Sautéed Cabbage And Onions Food

CABBAGE AND ONION SAUTE

Steps:

• Core and shred your cabbage, I do a rough chop, and put aside in a bowl. Then dice your onion, making the pieces medium size.
• Take a 10"skillet and place about 2-3 tablespoons butter, melt the butter and saute the onions until they just start to turn brown around the edges. Add the cabbage and gently fold with the onions, add the remaining butter (just put it in on top of the cabbage,it will melt). Place lid on skillet and simmer at medium heat for 5 minutes. Then uncover, stir the mix and add all your spices. Stir again and place the cover back on and simmer for another 5-7 minutes.
• We like a little body to ours, if you like your cabbage soft just simmer a little longer.
• This is easy, quick and yummy. You can add caraway seeds or other spices to alter to your own tastes.

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

SAUTEED CABBAGE

Steps:

• In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes or until cabbage is tender.

SAUTéED SAVOY CABBAGE WITH SCALLIONS AND GARLIC

Steps:

• Chop scallions, reserving white and dark green parts separately.
• Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.

SAUTEED CABBAGE

Steps:

• Heat olive oil in a large skillet over high heat; cook and stir cabbage, onion, red bell pepper, and yellow bell pepper in the hot oil, stirring every 30 seconds, until tender, 5 to 7 minutes. Season with salt and pepper.

SOUTHERN FRIED CABBAGE WITH ONIONS

Steps:

• In a large skillet or pot warm olive oil and butter on medium heat.
• Add onion and garlic - sauté until they become soft and slightly lucid.
• Now add half of the cabbage, salt, pepper, and red pepper flakes, and stir.
• Add remaining cabbage stir, cover, reduce heat to low and simmer for 20 to 25 minutes.
• Cook until tender but not so much that it becomes easily mashed. The fork should penetrate large cabbage veins easy.
• I like to caramelize the dish a bit by cooking with a lid for half the cooking time then stick around and watch and stir a couple of times until the edges of the cabbage turn a little brown. The flavor will be sweet and savory.

SAUTéED CABBAGE

Steps:

• Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
• Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
• Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

SAUTEED CABBAGE

Steps:

• Bring 2 quarts of water to a boil and add 1 tablespoon salt. Add the cabbage and blanch for 1 minute. Drain the cabbage in a colander, refresh under cold running water until cool, and reserve.
• Put the bacon in a large skillet and cook over medium heat until the fat is rendered, 4 to 5 minutes. Pour off all but 1 tablespoon of the fat. Add the onion and sage and cook, stirring, until the onion is wilted but not browned, about 10 minutes. Add the blanched cabbage and cook for 2 more minutes. Stir in the flour and cook, stirring, 3 minutes. Pour in the stock, bring to a boil, reduce the heat, and cook until thickened, 2 to 3 more minutes. Season with 1/2 teaspoon salt and the pepper and serve.

SWEET AND SAUERKRAUT

Steps:

• Heat the olive oil and bacon in a large skillet over medium heat. Sauté, stirring frequently, until crispy, 8-12 minutes. Remove the lardons to a bowl and set aside.
• Keep 1 tablespoon of the bacon fat/olive oil mixture in the skillet and add the onions. Sauté over medium heat until soft and translucent, 3-5 minutes.
• Add the cabbage; sprinkle 2 tablespoon of water over the top. Lid the skillet and turn heat to low. Sauté until soft, stirring occasionally and checking the softness of the cabbage, until it's done to your liking, about 10-12 minutes.
• Remove the lid from the skillet and allow any remaining water to evaporate. Sprinkle the rice vinegar over the top and add in the mustard, sugar, and bacon lardons. Mix well and serve.

SAUTéED CABBAGE AND ONIONS

Steps:

• I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.